Slow-cook the chicken in 1 cup of chipotle salsa cremosa or in chipotle peppers in adobe - (both are great, usually I just use what I have on hand!) Once thoroughly cooked, shred the chicken. (I prefer using the crockpot on low for 5-6 hours or high for 3-4 hours.)
In a sauce pan, add peppers, onions, olive oil and taco seasoning. Cook on Simmer for about 10 minutes. Add mixture to chicken.
Make the sauce by combining equal parts chipotle salsa cremosa and sour cream (I used 1 cup of each, plus a splash of milk to thin it out).
Stir together the shredded chicken mixture with a few spoonfuls of sauce and half the cheese.
Either layer like a casserole or roll the mixture into enchiladas using the corn tortillas. I like to add a little bit of sauce between each layer.
Top with the remaining sauce and sprinkle the rest of the cheese on top.
Bake at 350°F for 40 minutes or until the top is bubbly. Enjoy!
